Ingredients
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1/2 teaspoons cumin
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon allspice
1 zucchini, thick sliced
1 yellow squash, thick sliced
1 red bell pepper, cut into bite sized pieces
1/2 red onion, peeled and cut into bite sized pieces
1 eggplant, thick sliced
2 chicken breasts, cut into bite sized pieces
2 tablespoons extra virgin olive oil
1 cup brown rice
1 1/2 teaspoons turmeric
Salt or low sodium seasoning to taste
Directions
Preheat oven to 400°F. In a small bowl stir together cumin, ginger, garlic and all-spice until combined.
In a large bowl toss together zucchini, squash, bell pepper, onion, eggplant and chicken with spice blend and olive oil until thoroughly coated.
Skewer seasoned vegetables and chicken with 4-6 large bamboo or metal skewers and place on a sheet pan.
Roast for 12-15 minutes or until vegetables are tender and chicken is thoroughly cooked. Keep warm.
While the skewers are cooking, bring a medium pot filled with 2 cups of water to a boil over medium high heat. Add rice, cover and cook for 15-20 minutes or until the rice is thoroughly cooked and fluffy. Stir in turmeric until completely blended.
Serve turmeric rice with skewers and season to taste with salt or low sodium seasoning.
Recipe Note
Chef Tip: Use pre-cooked rice packs, as a time-saving hack. Simply follow the package instructions and stir in the turmeric before serving.
